Mikelen Borda Restaurants in Urdax

Their story

Mikelenbord a is the oldest “ venta ” in Dancharia. The MIKELENBORDA farm still continues its agricultural and livestock activity today.

Their restaurant offers 2 independent rooms on the first floor, plus a covered terrace with veranda.
Capacity for approximately 120 people as well as a room on the ground floor with a capacity of 40 people, plus a "smoking" terrace where only combined dishes are served.

They serve lunch in the morning from 8:30 a.m .: Ham, eggs and piperade. Assorted omelettes, etc.

Some specialties that have made the house famous:

• Axoa veal from our farm
• Veal escalope from their farm
• Cod in green sauce
• Homemade Basque cake with vanilla ice cream
• Pigeon salmis until approximately November 15, 2017
• Seafood paella

• Porcini mushroom tournedos
• Axoa d'espelette
• leg of beans
• Chuleta veal steak
• Lamb chops
• cod with ajoarriero

Sangria: €5 / and €3 by the glass

Retail sale in store: €4.20 per liter

All their dishes are served with homemade fries.

They raise Blonde d’Aquitaine breed cows . Cows and calves are raised outdoors, in their meadows, except in winter. Their calves are fed exclusively on grass and the mother's milk.

They offer their veal, produced on their farm, in their restaurant, in the form of axoa, entrecôte or escalope (see their specialties).

In their store, they sell veal at retail directly to the consumer or in packages of 5 kg for €70, the package includes:

• 1 roast, 1 bag of ribs, 2 bags of escalopes, 1 bag of tendon and 1 bag of ragout.

Downloads:

• Download document: menu-mikelenborda-alergenos-frances-2023.pdf